DinnerDork [ \ˈdi-nər\\ˈdȯrk\ ]


This is one of my favorites for Independence Day and Labor Day celebrations. Serve with a side of whipped cream and sliced strawberries for the perfect festive treat! Check out the DinnerDork Member Community for the Perfect Pie Crust recipe to accompany this tasty treat!



3 cups blueberries thawed, if using frozen
1 pie shell (homemade or store-bought)

Custard Filling:

1 cup sugar
2 beaten eggs
1/3 cup all-purpose flour
1/8 tsp salt
1/2 cup sour cream

Crumb Topping:

1/2 cup sugar
1 tbsp brown sugar
1/2 cup all-purpose flour
1/4 cups butter, cold


Prep time: 15 minutes

Bake time: 50 minutes





Preheat the oven to 350 degrees. Wash and dry the blueberries; if using frozen be sure that they are thawed and dried.

You’ll need (2) bowls. In one bowl: combine the ingredients for the custard filling, mix well and set aside.
In another bowl: Mix the 1/2 cup of white sugar, 1 tbsp brown and 1/2 cup of flour for the crumb topping. Combine well. Then use a pastry cutter (or (2) butter knives moved in a criss-cross motion) to cut the butter into the flour mixture until it resembles crumbs.
Layer the blueberries and custard filling into the pie crust.
Top with the crumb topping mixture. Bake for 50 minutes, and cool before serving.